Orange Chicken

Orange Chicken

Ingredients:

For chicken

  • 1 medium size chicken, about 3 to 3 1/2 lb(1.5 to 1.75 kg);

For marinate sauce

  • 2 tablespoons ginger juice, (1 large piece of ginger, about 4-6 oz, (125 -150 gm), peel, grate and squeeze for juice);
  • 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
  • 2 tablespoons dark soy sauce;
  • Sea salt.
  • For orange sauce

  • Juice from 2 large oranges, about 1/2 cup (120 ml);
  • !/2 teaspoon orange zest.
  • For thickening sauce

  • 1 teaspoon cornstarch;
  • 1/2 teaspoon cane sugar;
  • 1/4 cup (60 ml) water.

Recipe:

Serving for 4

For chicken

  1. Clean the chicken and pad dry;
  2. Split the chicken from the back, cut out back bone, save it for soup;
  3. Press the breast to lay it flat;
  4. Add salt and ginger juice marinate overnight;

1 hour before serving

  1. Preheat the oven to 400˚F (205˚C);
  2. Spoon the marinate sauce on the chicken;
  3. Place the chicken, breast up, on a roasting pan covered with aluminum foil for 15 minutes;
  4. Lower the oven to 325˚F (165˚C) for another 25 minutes;
  5. Roast the chicken until the juices run clear when the thigh is pierced with a knife;
  6. Drip the chicken with honey and place in the broiler for 2 minutes, keep an eye on it to avoid burning the top;
  7. Let the chicken rest for 10 to 15 minutes before carving;
  8. Plate the chicken and pour orange suace with wedges, serve warm.

For orange sauce

  1. Use a fine rasp of a handheld grater to grate off the surface of the orange for the zest, rotated as you grate to avoid the white bitter pith;
  2. Peel orange, cut a orange to wedges, set aside for decoration;
  3. Squeeze orange, about 1/2 cup (120 ml);
  4. Add orange juice in sauce pan over medium high heat;
  5. Add orange zest;
  6. Add well-stirred thickening sauce when the orange juice comes to a boil;
  7. Turn off heat when the sauce comes back to a boil and add the wedges.

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